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Rosemary and Cracked Pepper Wafers

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Serves: 12

Ingredients:

  • 10g dry yeast (1.5 x 7g sachets)
  • 1 teaspoon sugar
  • 100g western star butter, melted 
  • 4 1/2 cups plain flour
  • 2 tablespoons finely chopped rosemary leaves
  • 2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons salt

Method:

  1. Dissolve yeast and sugar in 2 cups lukewarm water, add 2 tablespoons melted butter. 
  2. Combine flour, rosemary, pepper and salt. Stir yeast mixture into flour until combined. 
  3. Turn dough onto a floured surface, and knead for 5-10 minutes adding a little more flour if necessary to form a smooth and elastic dough. Place dough in an oiled bowl and cover with lightly oiled plastic wrap, set aside in a warm spot for one hour, until doubled in size. 
  4. "Knock back" dough and knead lightly into a log, divide into 12 portions. Roll each portion out into a long, free form shape (around 30-40cm long) of around 1-2mm thickness. 
  5. Transfer dough to a lined baking tray and brush with butter before baking in batches at 180°C for 8 minutes, until just firm and pale, remove from baking tray, turn and cook directly on oven racks for a further 5 minutes until golden. Remove and cool completely on a wire rack (the wafers will crisp on cooling). Serve with antipasto, cheese or dips. 

Cooking Time: Preparation Time: 45 minutes + proving time, Cooking Time: 13 minutes per batch

Hints:

These wafers can be stored in an airtight container for approximately 2 weeks.